Overweight cupboard

I have the nasty habit of bringing back food whenever I travel - I love recreating the foreign tastes in my kitchen when I get back. However, as my travel rate increases, I find myself standing in front of an overflowing cupboard, where the various preserves and leftover baking ingredients from a wedding last year compete to turn the shelves into obese whales.

My worst nightmare is to wake up in the middle of the night to a huge BADABOUMCRASH, as the shelves finally submitted to the mass of food. So, it's high time to do something about it!

First step, the list:

Wild rice

Wieners

Cornichons

Pailleté feuilletine

Jalapeños

Flour tortillas

Falafel mix

Crozets aux chanterelles

Tagliatelle al nero di seppia

Black pasta with basilicum

Udon noodles

Peruvian ready-made sauces

Black chocolate for cooking 2x

White chocolate for cooking

Rice flour

Poppy seeds

Strange dried corn from Peru

Canned rhubarb

Pickled red beet

Microwave popcorn

Pear saffran compote

Rhubarb cherry compote

Kefir lime leaves

Conchiglioni rigati

Rollmops

Dried plums

Vegetable broth

Parmesan crusts

Jerusalem artichoke soup

Sushi rice

Nori sheets

Old müsli
Shrimps
Chocolate slivers

Meringues

2x canned asparagus

Dried porcini

Maizena

Salmon eggs

Candied lemon peel

Coconut flakes

... and maybe some other stuff well hidden...and tons of spices and alcohol, but that's another challenge!!

So, now the goal is set, I can follow the steps of Zach and Clay and start cooking!